German Puffs
From The royal baker and pastry cook, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1821Calories
32 gProtein
229 gCarbs
120 gFat
Full nutrition (33 nutrients)
Calories1821 kcal
Protein32 g
Carbohydrates229 g
Fiber0 g
Sugars25 g
Total Fat120 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol336 mg
Sodium583 mg
Potassium577 mg
Calcium687 mg
Iron15 mg
Magnesium84 mg
Phosphorus1072 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 17. The excerpt below is the record exactly as published.
German Puffs. — 1 pint flour, 2 tablespoons sugar, IVi teaspoons Royal Baking Powder, 3 tablespoons butter, 4 eggs, 1 cup cream
Cook this with the app: pantry check, scaling, and the assistant.